JACK DANIELS & DEAD SKULL COFFEE RIB EYE RUB

PREP TIME: 10 minutes

REFRIGERATE TIME: 30 minutes

BAKE TIME: 5 minutes

COOK TIME: 4 minutes

TOTAL TIME: 40 minutes

 

INGREDIENTS

450g Ribeye steak – remove any excessive fat (you can leave a little to preference)

 

FOR THE RUB

Dead Skull AAA or GUEST Ground Coffee (3 tablespoons)

Ginger Powder (2 teaspoons)

Smoked Paprika (1 tablespoon)

Light Brown Sugar (1 1/2 tablespoons)

Demerara brown Sugar (1 tablespoon)

Coarse Sea Salt (1 tablespoon)

 

OTHER BITS

 

Jack Daniels Whiskey (2 Tbsp)

Extra Virgin Olive Oil (2 Tbsp)

Salt (roughly 1/2 teaspoon)

Pepper (roughly 1/2 teaspoon)

Vegetable Oil (for coating your griddle pan)

 

KITCHEN WEAPONARY

Cutting Board

Sharp Chef Knife

Large Mixing Bowl

Whisk

Jar and Lid (or a small bowl with a fork)

Silicone Brush

Griddle Pan (large enough to fit your whole steak)

Splatter Guard

Long Tongs

Meat Thermometer

 

TO MAKE YOUR RUB.

In your mixing bowl, whisk together your coffee, ginger, smoked paprika, light brown sugar, Demerara sugar, and coarse sea salt.

 

TO COAT YOUR STEAK.

Combine your Jack Daniels and your extra virgin olive oil in your jar. Close the lid and shake it to mix it.

Use your silicone brush to brush your Jack and oil mixture all over every part of your steak.

Season your entire steak, front and back, with your salt and pepper.

 

Place your steak in your rub in your mixing bowl. Fully coat the outside of your steak (sides and all) with your rub until you can’t see any of the pink steak.

Place your rub-coated steak on your plate and refrigerate it for 30 minutes.

 

COOKING YOUR STEAK. preheat your oven to 240º or Gas Mark 8

Over high heat, heat your griddle pan. Once hot, liberally coat it with vegetable oil. Heat your oil. This will get your griddle nice and hot.

Add your steak. Cover it with your splatter guard to keep the oil from spitting onto you. Your steak should sizzle somewhat aggressively when it touches the oil.

Cook until you get a bit of a char— about 2 minutes.

Use your tongs to flip your steak and cook for an additional 2 minutes.

Stick your meat thermometer into the middle of the thickest part of your steak to get an idea of the temperature.

Transfer your griddle pan into your oven. Cook until your steak’s internal temperature is 120º - for rare about 5 minutes.

Transfer your steak to a cutting board and let it sit for 10 minutes before touching and plating.

Cut your steak into half-inch thick slices on a slight angle.

Serve with salad or chips or place in between two huge slices of bread.